Moved to off-topic forum, because second newsarticle is not about Turkey or a Turkish family.

Haha You're welcome. Find some Turkish grocery store in your neighbourhood, considering you live in London you must well be able to find one You can start buying your food in Turkish and before you know you will be standing there talking lots

I don't agree with many of their sayings, but I don't think they are real racists either. To be honest, I think it was mainly a problem of English. Often they posted a racist sentence, but when they later explained it, it turned out to be not so racist as it looked at first.

Yet, I wonder what this habit of TC is to keep discussing members that are gone, especially by people who are happy to see those members have gone

I translated the website you gave, but here is my addition:


- For the mixture, just mix the ingredients as it says there. You can add some kırmızı pul biberi and isot pepper if you like, I think it goes well.
- If you cant find lor peyniri, buy normal white turkish cheese from your local shop, and crumble it. You can easily do this by putting some pieces of cheese into a bowl, and using the back of a spoon to crush it.
- To add the mixture to the dough and give shape: just take small pieces of dough, roll between your hands to a round shape, make it flat, put a spoon of the mixture inside it, and close the dough over the middle into half a circle. With a bit of water you can 'seal' the edges where you closed, so that it wont open.

Here you go, Ros:


LOR PEYNİRLİ POĞAÇA
Pastry with uncured soft white cheese (sorry dont know the translation of Lor)

Ingredients

- 1,5 waterglass of luke-warm water
- 1 package of fluid yeast + 1 desertspoon of dry yeast (fluid yeast, as far as I know, is sold in tablets like bulyon, and dry yeast looks like sand and is sold in small packages)
- just a little less than 1 waterglass of oil (cornoil, sunfloweroil)
- 2 egges (of one egg, we split the yolk and keep it apart to spread over the poğaças)
- 1 teaspoon of sugar
- Flour, just as much as your dough takes up.
- Salt
- Sesame seeds

For the filling of uncured cheese:
- 300 gr of lor cheese
- 3 soupspoons of fluid oil (sunflower, corn)
- 3 soupspoons of milk
- 1 bunch of parsley, finely chopped

Preperation:
Solve the sugar and the yeasts (both dry and fluid) together in 1 glass of warm water and let it wait for 10 minutes to rise.
Put flour in the bowl that you will use to kneed the dough and open the middle of the floor. Add the eggs, yeast, milk, fluid oil and the salt in the middle of the flour and keep kneeding till you get a soft dough. After having kneaded the dough, sprinkle 2 drops of oil on it, close with a moisty cloth in a warm place (possibly above a honeycomb, whatever that may be) and let ferment for 2 hours.

Give shape to the dough, put some of the cheesemixture inside it and put on an oiled bakingplate.
After you have spread some of the eggyolk over it, decorate with some sesame or çörek otu (it is like black sesame)

Bake for 25 minutes in an oven of 180 degrees.